Cows everywhere can rejoice.  These cauliflower steaks certainly aren’t a replacement for a real steak…they are better!  You can bite into these steaks and feel great knowing that no animals were harmed. For this recipe, I kept the seasonings on the Steak very simple so that it acts as a blank slate and you can experiment more with the side dishes you serve with it.

The side dish I created here is a quinoa pilaf with lots of kale and Brussels sprouts.  Seasoned with whole grain mustard, this pilaf works beautifully with the simple flavors of the cauliflower.  The addition of almonds gives it just a little bit of toasty crunch.

This compassionate steak dinner will leave you feeling satisfied and truly nourished.

Lemon Garlic Cauliflower Steak

1/2 head cauliflower

Juice of 1/2 lemon

2 tbsp olive oil

3 cloves garlic, chopped

2 tsp garlic powder

Sea salt and pepper

1. Take your head of cauliflower and cut the leaves off, keeping most of the core.  If you cut too much off the bottom the florets will fall off and you won’t get nice thick steaks.

2. Cut the head in half and from there cut it into 1 1/2 in slices

3. Place in a baking dish, drizzle with olive oil, lemon juice and seasonings.  Rub over the steaks to make sure they are well coated

4. Bake at 400 for 25 min turning once halfway through cooking

Kale and Brussels Sprout Quinoa Pilaf

1/2 cup quinoa

1 cup Brussels sprouts, sliced

1 cup kale, chopped

1/4 med onion, thinly sliced

1/4 cup toasted almonds

3 cloves garlic

2 tbsp whole grain mustard

Sea salt and pepper to taste

~ Add quinoa and 1 cup water into a small saucepan, bring to a boil, reduce heat, cover and simmer for 20 min

~  Add coconut oil into a pan and saute garlic and onion until translucent add the brussels sprouts and seasonings

~  When the quinoa is done cooking, add to the pan with your vegetables.  Add in the kale, toasted almonds and season with salt and pepper

~  Mix well and simmer for a few minutes to wilt the kale, season with additional salt and pepper if desired

Bon Appetit!

More healthy vegan recipes by Kathryn: Mexican Sweet Potato Soup with Tofu “Feta”

Pumpkin Spice Tea Cakes

Curried Stuffed Acorn Squash

Vegan Waldorf Chickpea Salad

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Photo: Karolina Kołodziejczak on Unsplash; Kathryn Farrugia

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